Saturday, December 31, 2016

2016 has not stacked up to be the most beloved year, but I didn't want to let it slip away without documenting a few personal holiday baking triumphs. Above, from Luisa Weiss' Classic German Baking (a much appreciated Christmas cookbook present), is a towering apple marzipan cake. Infused with almond paste, and with apples both cubed within and splayed artfully on top with a glaze of apricot jam, it evoked powerful childhood taste memories of afternoon outings to elegant German cafes for the ritual of Kaffee und Kucken. The recipe can be found here.

In anticipation of Santa's visit, we had fun making gingerbread creatures, following the recipe from theJoy of Cooking (the classic version). When we ran out of patience for rolling and cookie cutting, we used up the final dough with free form snails, pretzels, and a friendly mole skink, sporting fetching icing spots.Best wishes for peace and happiness in the new year.

gingerbread dough1/4 cup butter1/2 brown sugar1/2 cup dark molasses3 1/2 cups flour1 tsp baking soda1/4 tsp ground cloves1/2 tsp cinnamon1 tsp ginger1/3 tsp salt1/4 cup watericing1/4 cup confectioner sugara few drops of water1. Preheat the oven to 350 degrees.2. Blend until creamy the butter and brown sugar and then beat in the dark molasses. Sift the flour and then resift with the remaining dry ingredients. Add the sifted ingredients to the butter mixture in about 3 parts, alternating with 1/4 cup water. You may have to work in the last of the flour mixture by hand. 3. Roll out the dough to about 1/4 inch thickness, cut out shapes with cookie cutters and place them on parchment paper lined cookie sheets. You can combine the scraps and chill in the freezer for a few minutes before rolling out again. When you run out of patience, turn the last scraps into hand-formed shapes like snails. If you like, decorate them with dried fruit such as currents and cranberries. 4. Bake the cookies for about 10 minutes, according to their thickness. You can test them for doneness by pressing the dough with your finger. If it springs back after pressing, the gingerbread cookies are ready to be cooled on a rack. 5. To decorate them with icing, stir the confectioner sugar and a few drops of water together in a small bowl to make a paste. Apply the icing with a toothpick or pipe through a sandwich bag with a tiny opening snipped in the corner. Allow to dry. The cookies will keep for a week or so if stored in an airtight container.

The Fairmount Neighborhood Farmers Market, Eugene, OR

The eighth season of the Fairmount Neighborhood Farmers Market was held from June 4th, 2017 through October on Sundays from10 AM to 2 PMon the Sun Automotive lot on the corner of Agate St. and 19th Ave. For more information about the market, contact Jonah and Amber of Camas Swale Farm at camas.swale.farm@gmail.com.

About this blog

This blog offers cooking ideas and recipes for produce and other foods purchased from vendors at the Fairmount Neighborhood Farmers Market and other local farmers.